Ingredient: chopped fresh parsley

Beef, Okra, and Potato Kebabs

How To Prepare
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.

Combine parsley and the next 6 ingredients (through black pepper) in a large bowl, stirring well. Add potatoes, bell pepper, okra, shallots, beef, and squash; toss well to coat. Cover and chill 1 hour.

Prepare grill.

Thread vegetables and beef alternately onto each of 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

Warm Beet Spinach Salad

How To Prepare
PREPARATION
Place spinach in a large bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
TIPS & NOTES
Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

Grilled Salmon with North African Flavors

How To Prepare
1
Stir together parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
2
Meanwhile, preheat grill to medium-high.
3
Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

Filet Mignon with Sweet Bourbon-Coffee Sauce

How To Prepare
Combine first 6 ingredients in a small bowl; set aside.
Sprinkle pepper over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley

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 Filet Mignon with Sweet Bourbon-Coffee Sauce
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Cream of Turkey Wild Rice Soup

How To Prepare
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour and pepper and cook, stirring, for 2 minutes more.
2
Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Cranberry Roast

How To Prepare
Preheat oven to 500ºF.

Rub roast with garlic. Combine cranberries, lemon zest and parsley. Rub roast with mixture. Place on rack in roasting pan.

Bake uncovered at 500ºF for 10 minutes. Reduce heat to 350ºF and bake 50 minutes for medium degree of doneness.

Slice roast across grain.

Chicken Cutlets with Grape-Shallot Sauce

How To Prepare
1
Place flour in a shallow dish. Sprinkle chicken with pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
2
Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
3
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

Chicken and Leek Soup

How To Prepare
Heat oil in a large pan or stockpot.
Sauté onions, leeks, carrots and celery pieces until leeks and onions are softened.

Add mushrooms and cook until soft.

Sprinkle herbs and cook for 1 minute or until fragrant.

Stir in chicken; add chicken broth and water.

Bring to a boil, then simmer for 15 minutes.

Makes 8-10 cups

Mushroom Wild Rice Frittata

How To Prepare
To prepare wild rice: Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
To prepare frittata: About 30 minutes after you start cooking the rice, beat egg whites in a large bowl with parsley, 1/4 teaspoon pepper and nutmeg.
Position rack in upper third of oven; preheat broiler.
Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
TIPS & NOTES
Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
Ingredient note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.

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 Mushroom Wild Rice Frittata
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WILD RICE
FRITTATA
Servings
Ingredients
WILD RICE
FRITTATA
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Lemon-Garlic Shrimp Vegetables

How To Prepare
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and potato flour in a small bowl until smooth and add to the pan. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.